Gorgeous, Crispy Roast Potatoes

I am always being asked for a fool proof method of roasting potatoes. I am a big believer in choosing the right potato to roast and I commonly use the Dutch Cream variety.

There are simpler variations than this recipe but this method certainly produces lovely crispy potatoes every time. I am sure the secret lies not only in the Dutch Cream potatoes but also minimising the water held with in the potatoes. This is achieved by first steaming them - rather than boiling them and then dehydrating the potatoes a little before cooking them. Of course the duck fat doesn’t do much harm either.

If you dont have duck fat - use extra virgin olive oil.

Delaying the salting until the potatoes are cooked and out of the oven enhances the colouring and crispiness of them. A sprinkle of Maldon Sea Salt or Murray River Salt Flakes to the cooked potatoes adds some extra crunch and of course the lovely salty seasoning.

This recipe is for 6 - if cooking for fewer people, allow about 150g potatoes per person.

A wide Chinese bamboo steamer is the ideal steamer to use. You can of course steam the potatoes in batches if necessary - the most important thing is to steam (and roast them) in a single layer for best results.

I love the fact that the potatoes are all prepared and basically cooked in advance. Allow at least 4 hours between steaming and roasting them. This gives them time to cool down and dehydrate a little. Leaving them in the fridge - uncovered overnight is also OK. The roasting time is reduced considerably.

It is best to do the roasting while the meat is resting and being carved. This means the potatoes will be served straight from the oven - as they should be!